2 lbs PEI mussels, thoroughly washed in cool water
2 TB olive oil
6 garlic cloves, minced
1 onion, coarsely chopped
1 tsp red pepper flakes
2 TB butter
1 bottle of beer, room temperature
small handful of flat-leaf parsley, leaves and stems chopped
1 tsp sea salt
1/2 lemon, cut into wedges
cilantro leaves, optional
Add the olive oil to a large pot over medium high heat. Add the garlic and onion and saute for a couple of minutes. Sprinkle onions and garlic in the pot with the red pepper flakes and stir.
Reduce heat to medium, and melt butter. Add the beer, mussels, parsley and salt. Cover and let everything simmer until the mussels open, approximately 3 - 5 mins. Discard any mussels that don’t open.
Serve with lemon wedges and a crusty, torn or sliced baguette to soak up the juices. Garnish with fresh parsley. To kick up the citrus flavour in this recipe, you could also garnish with a few cilantro leaves.